Prep:  20 minutes
Cook:  10 minutes
Serves:  4
Average: 4.7 (3 votes)
Recipe by: Lilydale
Add some Korean zing to your weeknight cooking

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Spicy Korean Chicken with Cucumber Salad
  1. For the marinade, place the onions, garlic, soy, hot pepper paste, sugar, honey, oil and half the rice wine vinegar in a small food processor. Blend until combined. Season. Reserve 2 tblsp marinade, to serve. Place the chicken in a large snaplock bag and pour over remaining marinade. Toss to coat and refrigerate for 20 minutes
  2. Meanwhile, place the cucumber, chilli, green onions and coriander in a medium bowl. Combine remaining rice wine vinegar with sugar and drizzle over vegetables, Toss to coat and set aside
  3. Remove chicken from marinade. Heat a lightly oiled char-grill pan over medium heat and cook chicken for 6 to 8 minutes, turning regularly, or until cooked through
  4. Serve chicken with cucumber salad, brown rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra green onion, if desired
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Great Dish
4 days 14 hours ago
This is a great recipe. It's healthy, tasty and easy. I have cooked it quite a few times and always had good results. My friends have all enjoyed it.